Dinuguan

Dinuguan

Dinuguan (in Visayan, also called dinardaraan in Ilocano, tid-tad in Pampanga, sinugaok in Batangas, rugodugo in Waray, and sampayna or champayna in Northern Mindanao) is a Filipino savory stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar. The term dinuguan comes from the Filipino word dugo meaning "blood". Possible English translations include pork blood stew or blood pudding stew. It is also sometimes jokingly called chocolate meat.

It is frequently considered an unusual or alarming dish to foreigners though it is rather similar to European-style blood sausage, or British black pudding in a saucy stew form. It is perhaps closer in appearance and preparation to the Polish soup Czernina or an even more ancient Spartan dish known as melas zomos (black soup) whose primary ingredients were pork, vinegar and blood.



Preparation Time: 10-15 minutes

Total Cooking Time: 40-50 minutes

Makes About/Servings: 4-5

Ingredients:

1 Kg pork loin, cut into cubes
1 cup vinegar
2 pcs long green pepper (siling pang sigang)
1 medium sized onion, chopped finely
1 tbsp garlic, minced
1 tbsp cooking oil
1 cup water
20 oz pork blood

Procedure:

1. Sauté the garlic and onion in a pan.
2. Add the pork and sauté for about 5 mins.
3. If you like it to be more tasty, you may add 1 pork or beef cube followed by a cup or two of water.
4. Simmer until the water is almost gone to tenderize the meat.
5. Add the pork blood and mix well. Let this simmer for 10 minutes.
6. Add the vinegar. Simmer for 15 minutes..
7. Put the long green pepper and simmer for 2 minutes.
8. Serve hot. Best with rice or putong puti.

Tips and Tricks:

For those who enjoy eating a little bit of fat (back fat). Instead of 1 Kg pork loin, a combination of ½ Kg pork loin and ½ Kg pork belly would be the best substitute.

If you feel like combining meat and vegetable in your Dinuguan - Add 2 cups green Papaya thinly sliced.

It is best to mix the pork blood with the vinegar before pouring into the sauteed  pork meat. Make sure the meat is soft and tender before adding the pork blood mixture.